Penny Carrots - cooking recipe

Ingredients

1 can tomato soup
1 c. sugar
3/4 c. white vinegar
1/4 c. cooking oil
1 Tbsp. prepared mustard
2 medium green peppers, chopped
1 medium onion, chopped
2 lb. carrots, cut in 1/2-inch slices, cooked and drained

Preparation

Combine soup, sugar, vinegar, oil and mustard.
Mix well.
Add onion and peppers.
Mix well.
Bring mixture to boiling point, stirring frequently.
Place carrots in a glass bowl.
Pour tomato mixture over carrots.
Marinate, covered, in refrigerator for at least 2 days.
Mixture may be stored in refrigerator 2 or 3 weeks.